Low-FODMAP Hazelnut Chocolate Spread (“Nutella”); Gluten-free, Vegan

You found it.  The low-FODMAP Hazelnut Chocolate Spread recipe (aka copycat Nutella) you have been dreaming of!  All-natural.  No additives.  No kidding!

For those of you out there that are fans of hazelnut chocolate spreads, note ingredients in the leading European brand:

• Nutella:  Sugar, Palm Oil, Hazelnuts, Cocoa, Skim milk, Whey (Milk), Lecithin as emulsifier (Soy), Vanillin; an artificial flavor

That’s correct.  Sugar is the first listed ingredient, followed by palm oil…not hazelnuts!

My low-FODMAP Hazelnut Chocolate Spread recipe has a lot more nut-nutrition and you can lessen the sugar to your preference.  Plus the oil is good-for-you canola or hazelnut oil.

But besides being better for you, the taste of homemade low-FODMAP Hazelnut Chocolate Spread is astounding. Once you have tried this low-FODMAP, all-natural recipe you will never again reach for a store bought brand!

Try it spread over my other recipes like this low-FODMAP french toast, low-FODMAP pancakes, low-FODMAP rolls/buns, extra low-FODMAP pie crust, or low-FODMAP breads.

It is so easy, and can be used in making your favorite hazelnut frostings – like this low-FODMAP Hazelnut Chocolate Cream.  Sheer heaven!

For more recipe ideas, check out over 300 low-FODMAP recipes on the blog!

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Hazelnut Chocolate Spread (Low-FODMAP ‘Nutella’); Gluten-free, Vegan

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serving size: about 4 teaspoons

Servings 10; makes about 1 cup

Prep time: 30 minutes

Bake time: 10 minutes (unless you buy pre-toasted hazelnut filberts)

Bake 350 F

Ingredients:

• 150 g hazelnut seeds (filberts): this is about 1 & 1/4 cup
• 3 tablespoons confectioners sugar
• 4-5 teaspoons canola oil or hazelnut oil (if you have it)
• 1/2 tsp salt
• 150 g semisweet dark chocolate
• 1/2 teaspoon vanilla extract

Directions:

• Preheat oven to 350F
• Spread hazelnut filberts in a single layer on a baking sheet
• Toast for about 10 minutes or until slightly browned (watch so they don’t burn)
• Rub them using a towel to remove any skins as much as possible
• If you buy pre-roasted, blanched filberts you can skip the above step
• Put the nuts in a food processor and mix until as finely ground as possible
  • About 2-3 minutes, scraping down as needed
  • There will be some graininess to the ground nuts, they are never perfectly smooth
• Melt the chocolate in a microwave or in a double boiler saucepan
  • check every 30 seconds and stir to ensure no burning if using microwave
• Remove from heat and combine with the hazelnut paste in the food processor
• Add the sugar, one tablespoon at a time, alternating with the oil, one teaspoon at a time, until it meets your desired sweetness and consistency (can also adjust again at the end)
• Pulse in the processor to combine between additions
• Add the salt and vanilla
• If needed, add more salt, sugar and/or oil to taste and consistency
  • It will seem loose and runny, since it is warm.  As it cools it will become more firm, don’t worry!
• Pour into a jar, serve at room temperature
• Keeps for about 2 weeks in the pantry (if it lasts!)

• I love it on leftover low-FODMAP pie crust cut-outs!

• So creamy, delicious and nutritious!

• This recipe is a keeper!  Low-FODMAP Hazelnut Chocolate Spread is amazing